How to make Red Pumpkin aur Palak Sabzi - Delicious pumpkin sabzi best had with rice and paranthas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Spinach (पालक)

Cuisine : Indian

Course : Main Course Vegetarian

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Red Pumpkin aur Palak Sabzi Recipe Card

Red Pumpkin aur Palak Sabzi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Red Pumpkin aur Palak Sabzi checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Tilli Phalli Shimla Mirch, Podalanga Masala, Mushroom Babycorn Curry, Thai Paneer Green Curry.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Red Pumpkin aur Palak Sabzi Recipe

  • Red pumpkin (bhopla/kaddu) peeled and cut into small cubes 500 grams

  • Spinach chopped 1 small bunch

  • Ghee 1 tablespoon

  • Dried red chillies 3

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1 tablespoon

  • Green chillies finely chopped

  • Onion finely chopped 1 medium

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli flakes 1/2 teaspoon

  • Salt to taste

  • Scraped coconut fresh 1/2 cup

  • Lemon juice 1 tablespoon


Step 1

Heat ghee in a non-stick pan. Add dried red chillies, cumin seeds, coriander seeds and mustard seeds and sauté till mustard seeds splutter.

Step 2

Add asafoetida, garlic, ginger and green chillies and sauté for a minute. Add onion and pumpkin, mix and cook for 12-15 minutes.

Step 3

Add chilli powder, coriander powder, turmeric powder, cumin powder and red chilli flakes, toss to mix and cook for a minute.

Step 4

Add salt and toss to mix. Add spinach, mix and cook for a minute. Add coconut, mix and cook for a minute. Add lemon juice and mix well.

Step 5

Serve hot.